TWI682722B - Composition for maintaining amylase inhibitory activity of white kidney bean extract in high-temperature baked food and processing method thereof - Google Patents

Abstract

The invention relates to the composition of white kidney bean extract and trehalose or other water-soluble dietary fiber added to food materials containing cream, flour and eggs, etc., and prepared by high-temperature baking (for example, 120-200 ℃) process Into baked goods. The composition of the present invention can maintain the activity of an amylase inhibitor under high-temperature baking conditions, so that the starch hydrolysis rate of the prepared baked food is greatly reduced, and becomes a baked food that can satisfy the taste without increasing the burden.

Description

Used to maintain amylase inhibitory activity of white kidney bean extract in high-temperature baked food Sexual composition and its processing method

The invention relates to a composition for maintaining amylase inhibitory activity of white kidney bean extract in high-temperature baked food. More particularly, the present invention relates to the addition of a composition comprising white kidney bean extract [white kidney bean (MAX)] and trehalose or other water-soluble dietary fiber to food materials containing cream, flour, eggs, etc. , Made into baked food through high temperature baking process.

In 1980, some clinical researchers in the United States have begun to study the control of amylase inhibitors on blood sugar in diabetic patients. The results of the study found that amylase inhibitors can help control blood sugar in people with diabetes. In 1987, another group of research groups, Suny Stony Brook, did the same research with similar substances, and the results were consistent. In 1996, another group of researchers used starch for research, and the results were consistent with the previous two. Therefore, there are commercially available amylase inhibitor capsules to control blood sugar and even reduce calories as a weight loss product.

In recent years, biochemists have discovered that natural foods such as white kidney beans, wheat and other high-starch foods themselves contain amylase-blocking ingredients. White Kidney Bean contains Phaselarmin, which has the effect of inhibiting α-amylase to convert starch into sugar. However, due to the toxicity of uncooked white kidney beans, on the contrary, the amylase in cooked white kidney beans Inhibitors are easily destroyed, so there are special biochemical techniques to extract components with amylase inhibitory effect from white kidney beans and prepare them into capsules for patients who need them.

However, oral capsules give people the feeling of taking medicine. After swallowing, the decomposition of starch begins to be inhibited in the duodenum. It is necessary to pay attention to the time of taking it to exert the inhibitory effect of amylase. People's eating habits vary. On the other hand, since starch has already been digested and decomposed in the oral cavity, if amylase inhibitors can be added to high-starch foods and maintain their inhibitory effect, the amylase can be inhibited from chewing foods in the oral cavity Function, inhibitors continue to function as food enters the intestine, which can greatly reduce the decomposition of starch, reduce the calories available for food, and delay the rise of blood sugar and lower the maximum blood sugar value after diet.

Therefore, the present invention intends to add an amylase inhibitor to starch-based foods, not only to maintain the taste and flavor of the food, but also to reduce the heat generated by the starch in the food, without causing excessive burden to consumers, and will Adding amylase inhibitors to general foods can further help and benefit patients with obesity and diabetes, so that they can be satisfied with their diet.

Based on the above purpose, the present invention has found through research that when the white kidney bean extract is mixed with trehalose or other water-soluble dietary fiber, and added to the mixed material of cream and egg for baking, the temperature is as high as 120~200°C (180 ℃ is better) baking conditions, can The protective effect of amylase inhibitors is achieved, and the starch hydrolysis rate of baked food is greatly reduced.

Thus, one aspect of the present invention relates to a composition for addition to a baked food material formulation, which contains white kidney bean extract (Fabenol Max), trehalose, or another water-soluble dietary fiber.

In some embodiments of the present invention, the amylase inhibitor is white kidney bean extract (Fabenol Max). In an embodiment of the present invention, the water-soluble dietary fiber is selected from natural water-soluble dietary fiber such as corn fiber or psyllium fiber.

Another aspect of the present invention relates to a method for processing baked goods, characterized in that the composition containing white kidney bean extract, trehalose or other water-soluble dietary fiber is added to a cream, flour and egg etc. In the food materials, after fully mixed, it is baked at a high temperature of 120-200°C to make baked food.

In some embodiments of the present invention, the baking process is performed at 180°C. In other embodiments of the present invention, the baked food is pineapple cake.

According to the above-described embodiment of the present invention, the processing method may include the following steps: 1. A composition composed of the aforementioned white kidney bean extract and trehalose or another water-soluble dietary fiber, added to In food materials containing flour, cream, eggs, or sugar; 2. Fully mix the composition of the previous step with food materials to make a mixed dough; and 3. After the mixed dough is shaped, it is then baked at a high temperature of 120°C to 200°C to make a baked food; this baked food can be especially a pineapple crispy crust.

Other features and advantages of the present invention will be further exemplified and described in the following embodiment examples, and the embodiment examples are only used as an auxiliary description and are not intended to limit the scope of the present invention.

In the following implementation examples, pineapple cake skin is used as a preferred exemplary baked food combined with white kidney bean extract. The amylase inhibitor activity evaluation of the resulting baked product was accomplished by testing the starch hydrolysis rate in the baked food (commissioned by the Food Science Department of Yilan University). The method is outlined below.

Starch sample extraction:

Weigh 1g of ground sample + 20mL of PBS buffer solution (phosphate buffer solution, phosphate buffer solution, 20mM, pH6.9) ↓ 30 minutes at 70 ℃ water bath ↓ After cooling, centrifuge 1500 × g for 10 minutes ↓ middle Layer as test sample

Amylase hydrolysis test:

Alpha-amylase (2unit/mL) 100mL in 37°C water bath for 3 minutes ↓ Add test sample 500mL and react for 10 minutes ↓ Add 600mL DNS reagent (3,5-dinitrosalicylic acid, 3.5-dinitrosalicylic acid) ↓ Heat at 100℃ for 10 minutes ↓ After cooling, absorbance is measured at 570nm

The functional evaluation is conducted by the internal staff of the company, and the feelings after eating are recorded, including the appearance, smell, hardness and taste of the crust.

The protective effect of water-soluble dietary fiber on α-amylase inhibitors:

According to the data of general amylase inhibitor raw material suppliers, alpha-amylase inhibitors completely lose their activity at high temperatures exceeding 120 degrees. Therefore, firstly, the known natural water-soluble dietary fiber is screened, and the white kidney bean extract (Fabenol Max; Amylase inhibitor) protection ability test in high temperature baking environment. The formula of pineapple crisp skin with various water-soluble dietary fibers is shown in Table 1 below.

Mix the white kidney bean extract [Fabenol Max; hereinafter referred to as white kidney bean (Max)] with the outer skin formula material containing cream, egg, powdered sugar, flour, etc., and then add and fully mix various water-soluble dietary fibers. The dough is then shaped and baked at a high temperature of 180°C to obtain a pineapple crispy crust. The obtained skin was subjected to the above-mentioned amylase hydrolysis test, and the degree of starch hydrolysis was measured to evaluate the amylase inhibitor activity of the baked product. The results are shown in Table 2 below.

The results in Table 2 show that only the pineapple cake made by adding white kidney beans (MAX) has no inhibitory effect on amylase, which may be due to the degeneration of the inhibitor structure of white kidney beans (MAX) after heating Loss of activity, so no inhibition. Change to add pineapple crisp crust with different water-soluble dietary fiber and white kidney bean (MAX), and bake at high temperature to make finished product, add pineapple crisp crust sample to add corn fiber, psyllium fiber and dextrin Fiber white kidney beans (MAX) still have the ability to inhibit starch hydrolysis. It is shown that the addition of these water-soluble dietary fibers can protect White Kidney Bean (MAX) from loss of activity during high-temperature roasting. Among them, corn fiber and psyllium fiber have better protection effects and the inhibition rate is close to 5%.

According to the functional evaluation results, after the test, it was found that the pineapple shortcake skin added with psyllium fiber was hard, while the pineapple shortcake skin added corn fiber had good taste (moderate), no oil consumption, and showed the proper milk flavor . Therefore, the following experiments all use corn fiber as a water-soluble dietary fiber.

Protective effect of trehalose and water-soluble dietary fiber on amylase inhibitors:

According to the formula in Table 3 below, use 1 unit weight of white kidney bean extract (Fabenol MAX) as the base amount, use 1 to 5 unit weight of trehalose, or add 1 to 10 unit weight of corn fiber (water soluble food) Fiber), then add it to the mixed material containing cream, egg, powdered sugar, flour, etc., and bake at 120℃~200℃ (preferably 180℃) at high temperature to obtain pineapple crispy crust. The obtained skin was subjected to the above-mentioned amylase hydrolysis test to measure its starch hydrolysis inhibition effect to evaluate the amylase inhibitor activity of the baked product.

The results are shown in Table 4 below.

As confirmed by the data listed above, trehalose increased the amylase inhibition rate of white kidney bean extract, [(46.2-20.7)/20.7]*100%=123%. The combination of trehalose and corn fiber can increase the amylase inhibition rate of white kidney bean extract in baked food, [(55.7-20.7)/20.7]*100%=169%.

Based on the above results, by combining the white kidney bean extract with water-soluble dietary fiber and/or trehalose, the amylase inhibitory activity of the white kidney bean extract can be effectively protected from the baking process at high temperature (above 120°C) Lost in the medium, so that the white kidney bean extract can be successfully used in the processing of baked food, to effectively reduce the hydrolysis of starch in baked food, reduce the calories of food, so that you can enjoy high starch food without increasing the burden, so familiar According to the disclosure of the present invention, the industry of this technology can develop a series of health-oriented foods, and then help patients with obesity and diabetes.

Claims (9)

A composition for maintaining amylase inhibitory activity of white kidney bean extract in high-temperature baked food, which comprises 1 unit weight of white kidney bean extract (Fabenol Max), 1 to 5 unit weight of trehalose, and 1 to 10 unit weight of water-soluble dietary fiber, the baking temperature is 120℃-200℃; wherein, the trehalose and water-soluble dietary fiber are used to protect the amylase inhibitor activity of the extract of white kidney beans under high-temperature baking conditions; the High-temperature baked food is a mixture of cream, flour and eggs. The composition as described in item 1 of the patent application scope, wherein the water-soluble dietary fiber is at least one selected from corn fiber and plantain fiber. A high-temperature baked food processing method containing a composition of white kidney bean extract, which includes the following steps: 1. Add the composition as described in item 1 or 2 of the patent application scope to a food material containing flour; 2 . The composition and the food material are thoroughly mixed to make a mixed dough; and 3. After the mixed dough is molded, it is baked at a high temperature of 120-200°C to make a baked food. The method as described in item 3 of the patent application scope, wherein the baking process is performed at a temperature of 180°C. For the method as described in item 3 or 4 of the patent application scope, the food material contains cream, egg and sugar. The method as described in item 5 of the patent application scope, wherein the baked food is pineapple crispy crust. A high-temperature baked food containing a composition of white kidney bean extract, which is a composition as described in item 1 or 2 of the patent application range, which is added and mixed in a food material containing flour, and then molded and then subjected to 120°C- Bake at 200°C to form baked goods. As for the baked food mentioned in item 7 of the patent application scope, cream, sugar and eggs are additionally added to the food material. The baked food as described in item 7 or 8 of the patent application scope, wherein the baked food is pineapple crispy crust.